Pineapple Chicken Curry

Tonight we used some leftover chicken breast from the freezer (thawed, of course) to make Pineapple Chicken Curry using the pineapple shrimp curry recipe from the Quick & Easy Thai Cuisine Cookbook.

The only difference between making it with chicken and shrimp is that chicken needs a long time to cook, relatively speaking, so I tossed in the cut up strips of chicken breast right at the beginning, and let it cook while the sauce reduced a bit. I also tossed in some cauliflower from our garden, to use it up and to add some additional bulk & vitamins. I served it over jasmine rice.